Pizza with Clams, Pizza alle Vongole Veraci

Though one could do this with canned clams, live clams with their shells make for a much more dramatic presentation. To make 2 pizzas you’ll need:

  • About a pound (500 g) pizza dough, divided into 2 pieces
  • About a pound (500 g) live clams (see instructions on selecting and preparing clams if need be)
  • About a pound (500 g) ripe plum tomatoes, chopped and drained, or canned tomatoes
  • 2 cloves garlic, sliced
  • 1/4 cup minced parsley
  • 2 teaspoons minced fresh thyme

For each pizza:

Spread the dough, setting the disks in lightly oiled pizza pans if you’re using them, or on your work surface if you’re using a pizza stone or wood-fired oven.

While disks rise, heat the clams through in a skillet with olive oil, garlic, parsley, and thyme until they open, about 5 minutes.

Remove the skillet from the fire, and while it’s cooling, spread the tomato over the pizza dough. Season with salt and a drizzle of olive oil, and bake the pizzas for 20 minutes in a 450 F (225 C) oven, or for about 4 minutes in a pizza oven.

Remove the pizzas from the oven and arrange the clams and their seasoning over them (discard any clams that did not open at all, because they were already dead and could make you quite sick). Return the pizzas for 5 minutes to a conventional oven, or for about 2 to a pizza oven. Serve at once.

As a variation, you could use fresh mussels instead of clams, though you might want to shuck them after you heat them in the skillet.

Pizza Anyone? Pizza history, dough, toppings, and more
How to bake pizza in a wood-fired oven

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Categories: Pizza, Calzoni, and Similar

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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